Just FYI you can easily cook a room temp chicken breast or thigh (or lots of them) 4 minutes a side directly below a broiler on a broiler pan, letting them rest covered for 5 afterwards.
Add a minute for the genetic freak 2+ inch thick ones.
You will need to pat the moisture off them first and brush with oil.
You may have changed the color of the meat and killed off the bacteria to make it safe to eat, but you didn't make good chicken. It takes time and lower heat to cook through, create good flavor, and get good texture. Sure you can put any food in an incinerator for 2 minutes and it's "cooked", but not really.
> It takes time and lower heat to cook through, create good flavor, and get good texture.
This is true of dark meat like chicken thighs, but chicken breast is the exact opposite. Cooking at slowly at low (but still conventional stove or oven temperatures) will give you either juicy chicken with little to no browning or dried out chicken with sufficient browning. A chicken breast is like a single-serving steak - it requires fast cooking (although not as fast as a thin steak) to achieve proper browning without overcooking the interior.
The exception is non-conventional very slow methods like sous vide where the the meat is cooked for over an hour in a medium that is more or less the target temperature of the interior of the meat. Although this provides no browning so you'll still want to sear it very quickly over high heat.
By butchering the breast so that it's very thin and cooking it 90% on one side you can get delicious browning and juicy meat genuinely in under 5 minutes. It's a pretty great hack.
How do your want to define cooked then? cooked != tasty
it just means it's no longer pink and will kill you with salmonella inside. Doesn't mean it's not dry or bland or any other implications
Well, if we're getting into semantics we could maybe say cooked vs prepared, I'm not sure. There's obvious physical differences between burnt onions and caramelized onions. Similarly, there's obvious physical differences between scorched, dry, but safe to eat chicken, and chicken that has been prepared properly and is tender and juicy. In the context of this thread, we've been talking about cooking things as part of recipes, so the end result and quality is obviously important.
Add a minute for the genetic freak 2+ inch thick ones.
You will need to pat the moisture off them first and brush with oil.